Take Home Menu for week of 12.15 – 12.21 

December 15, 2009 | posted by AKW Jay

Spiced Lentil and Split Pea Soup
Tender green lentils and split peas cooked with onions, celery, carrots and fresh toasted spices   5/8

Smoked Confit Pork Sandwich with Fresh Herbs and Chili Pickles
Coriander, salt and black pepper cured pork loin slow cooked under Tracklements smoked duck fat.  Served thinly sliced on a baguette with house pickled cucumbers, chilies and onions.  Garnished with fresh parsley and roasted red pepper mayonnaise. This sandwich is really special!   8

Handmade Macaronicelli Pasta with Spicy Italian Sausage and a Vodka Tomato Cream Sauce
Local handmade Macaronicelli pasta from Ventimiglia Market with fresh ground spicy Italian sausage and a vodka tomato cream sauce   10

Red Wine Braised Michigan Beef with Roasted Carrots, Onions and Celery
Grass fed hormone-free beef from Yale Michigan braised in red wine with allspice and fresh herbs.  Served with roasted carrots, onions and celery   9

Golden Raisin Basmati Rice Pilaf
A simple fluffy basmati pilaf with onions, celery, carrots, golden raisins and garlic   5

Seckel Pear Pecan Tart
Sliced pears baked in a brown sugar, almond and pecan crumble   4